CABINET PUDDING.

Split and stone three dozen fine raisins, or take an equal num-
ber of dried cherries, and place them regularly in a sort of pat-
tern in a thickly-buttered plain quart mould or basin ; next
slice and lay into it three penny sponge-cakes ; add to these two
ounces ratafias, four maccaroons, an ounce and a half candied
citron sliced thin, the yolks of four eggs (with whites of three
only) thoroughly whisked, mixed with half pint new milk, then
strained, to half pint sweet cream, and sweetened with two
ounces and a half pounded sugar; these ought to fill the mould
exactly. Steam the pudding, or boil it very gently f< r one hour,
Let it stand a few minutes before dished, and serve with good
sauce.

GALETTE.

This cake is a great favorite in France. Sift a pound of the
best flour, put it in a heap on the pastry-board, make a hole in
the middle, put into it a pinch of salt and one of sifted sugar,
three-quarters of a pound of butter, and a gill of water. Knead
the ingredients together, and when they begin to mix, sprinkle
over by degrees half a gill of water, continuing to knead with
the palm of the hand, and, when the paste is perfectly smooth,
make it into a ball, and let it lie for an hour. At the end of
this time, roll out the paste to the thickness of half an inch ;
mark the edges as for Scotch shortbread, put the cake on a
baking-sheet, brush over the top with yolk of egg, and score it
in the form of diamonds. Bake in a quick oven for half an hour,
or until the galette is elastic on the pressure of the finger.

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